Heat half the oil in large skillet set over medium heat and cook about 4 to 6 mins per side. Transfer to a plate and tent to keep warm.

Heat remaining oil in same skillet set over medium-high heat. Add eggplant, onions and reserved Za’atar Spice Mix and cook for 8 to 10 mins or until vegetables are softened.

Stir in tomatoes and olives; bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, for 10 to 15 minutes or until eggplant is tender. Meanwhile, combine parsley and lemon zest. Divide stew among 4 plates, top with veal chop and parsley mixture.

Tip

This recipe is an excellent source of vitamin A, an excellent source of iron and high in fiber